via boiseweekly.com Great to the point writeup on making Farmer's Cheese. I have rennet tablets for making my homemade mozzarella - but am tempted to try white vinegar this weekend and whip up a batch of this. … [Continue reading]
You can take a girl out of the trailer…
Posted on March 21, 2011 ·
... but you can't take the love of down home trailer park cuisine from the girl. Seriously though, I think so-called 'Trailer Park Cuisine' has gotten a bad rap. In my mind, it's comfort food. The type of food that you know is really bad … [Continue reading]
County Mayo Irish Soda Bread
Posted on March 16, 2011 ·
Following up on the Charcutepalooza Irish challenge of making some homemade corned beef, I had requests for my side dish - the simple, yet oh-so-delicious Irish Soda Bread.Here's the family recipe passed down from Great Grandma Anna Rowland (with … [Continue reading]
A Girl & Her Guinness…& her Brined Beef Brisket #Charcutepalooza
Posted on March 15, 2011 ·
Just in time for St Patty's Day - the March Charcutepalooza challenge was to tackle brining. For the Apprentice level (which I am) it was to brine a whole chicken or pork chops. Well, I tossed a turkey in a brine overnight this year so … [Continue reading]
Foodgasm courtesy @BoiseFork Restaurant
Posted on March 4, 2011 ·
Yeah, I said it. And it's really not hyperbole. The Butter Cake at the newly opened Fork? The one they tout on their dessert menu & the waitress raves about?Word is...they spent weeks perfecting the recipe. It's worth the hype. Calling it a … [Continue reading]
New Kids On The (Idaho Street) Block
Posted on February 25, 2011 ·
I may not be one of those folks who buys first generation gadgets (except for the iPad - my one eager-tech-buyer exception) but I am one of those foodies who likes to try out a new destination within a week of it opening. Sometimes I'm … [Continue reading]
Makin Bacon Part Deux: The journey continues
Posted on February 16, 2011 ·
So...my first foray into Charcutepalooza territory didn't end up as I had hoped. Apparently Himalayan pink salt was not the nitrite rich curing salt I needed. So while I didn't give myself botulism with a bad cure, I kind of created a salt cured … [Continue reading]
Love is… Amuse-Bouche for brunch
Posted on February 12, 2011 ·
Kevin channelling Thomas Keller to kick off a foodie weekend....Poached quail egg and smoked bacon bites followed by blinis and eggs Benedict with homemade hollaindaise. And a side of Milk Punch Better than French Laundry :-) … [Continue reading]
Best use of cookie crumbles ever!
Posted on January 31, 2011 ·
Butternut Squash Bisque with Snickerdoodle crumbles at Le Cafe de Paris. Delish!Sent from my iPhone … [Continue reading]
Overcoming my fear of souffle
Posted on January 28, 2011 ·
"The only thing that will make a souffl?? fall is if it knows you are afraid of it." - James Beard Oh James, you insightful chef!Yes - fear of complicated recipes and the dreadful 'falling' has kept me far away from souffl??s until … [Continue reading]